Description

Simple, delicious, healthy meal prep option for grab and go/quick breakfasts! These sweet potato egg cups are Paleo + Whole30 approved (if you leave off the cheese/dairy free cheese!), and you can mix and match so many ingredients to keep these new every time you make them!

Ingredients

Scale

12 eggs
1 lb ground chicken breast (or ground turkey)
1 chopped sweet potato
1 chopped onion
“Handful” or 1-2 cups of chopped kale
1 cup chopped broccoli
Garlic to taste
Salt and pepper to taste
1 tbs olive oil

Instructions

Cook the ground chicken until done
Sautee the chopped sweet potato and onion with olive oil until soft
Mix with the rest of the ingredients in a big mixing bowl until thoroughly combined
Pour mixture into a muffin pan
Bake at 350 for about 25 minutes

Notes

Optional: you can add a little cheese (or dairy free cheese) to the mix or melt on top!

If you leave the cheese off, this is a Paleo friendly + Whole30 approved meal.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 egg cup
Calories: 64
Fat: 2.8g
Carbohydrates: 2.2g
Protein: 7.7g

Keywords: Breakfast, Gluten Free, Paleo, Whole30, Dairy Free